Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls
3 Pulteney Square East Bath, New York 14810-1557 Phone: 607.664-2300 Fax: 607.664.2303 E-mail: [email protected] www.cce.cornell.edu/steuben
Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls Makes 16
1 large egg ¾ cup (packed) fat free cream cheese (3 oz) ¾ cup (packed) grated kasseri cheese (3 oz) ¼ cup (packed) finely crumbled fat free feta cheese (3 oz) 2 Tbsp. finely chopped drained oil-packed sun-dried tomatoes
2 tsps fresh thyme leaves 1 tsp chopped fresh marjoram ¼ tsp ground white or black pepper 8 sheets phyllo pastry (about 12 x 14”), thawed if frozen Extra-virgin olive oil
Whisk egg in medium bowl until frothy. Mix in all cheese, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day. Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch wide pastry strips. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying). Brush entire strip with oil. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Preheat oven to 350° F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot. Preheat oven to 350° F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.
Building Strong and Vibrant New York Communities Cornell Cooperative Extension in Steuben County provides equal program and employment opportunities.
Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls Makes 16
1 large egg ¾ cup (packed) fat free cream cheese (3 oz) ¾ cup (packed) grated kasseri cheese (3 oz) ¼ cup (packed) finely crumbled fat free feta cheese (3 oz) 2 Tbsp. finely chopped drained oil-packed sun-dried tomatoes
2 tsps fresh thyme leaves 1 tsp chopped fresh marjoram ¼ tsp ground white or black pepper 8 sheets phyllo pastry (about 12 x 14”), thawed if frozen Extra-virgin olive oil
Whisk egg in medium bowl until frothy. Mix in all cheese, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day. Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch wide pastry strips. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying). Brush entire strip with oil. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Preheat oven to 350° F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot. Preheat oven to 350° F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.
Building Strong and Vibrant New York Communities Cornell Cooperative Extension in Steuben County provides equal program and employment opportunities.
